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1. Boil potatoes until tender in 2 cups water.
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2. Drain potatoes, reserving 1 1/2 cups of the liquid.
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3. Mash potatoes.
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4. Stir together 1 cup of the mashed potatoes, 1/2 cup of the sugar and the salt.
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5. Allow mixture to cool to lukewarm.
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6. Add yeast, eggs and the reserved cooking liquid, mixing well.
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7. Add flour to form a wet, sticky dough.
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8.Knead on a lightly floured surface until dough is smooth and elastic.
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9. Place in a lightly oiled bowl.
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10. Let rise in a warm place until doubled in bulk.
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11. Punch down and refrigerate until chilled, about 1 hour.
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12. Butter 2 13x9 pans.
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13. Spread brown sugar thickly on the bottom of the pans.
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14. Pour enough water on the brown sugar to form a thick, wet paste.
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15. (Place walnuts on brown sugar paste.)
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16. Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface.
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17. Stir together the remaining 2 1/4 cups sugar and cinnamon.
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18. Combine the sugar mixture and the very soft butter.
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19. Spread butter mixture thinly over dough, leaving a strip along one long edge free.
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20. Roll up dough, starting at the long edge opposite the clean edge.
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21. Seal the roll by pinching and pressing the clean edge into the dough.
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22. Cut the roll in half with the dental floss by slipping the floss under the roll, crossing the ends of the floss over and pulling it through the dough.
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23. Cut each of the halves in half, and continue this way until you have slices that are 1/2 inch to 1-1/2 inches thick (depending on your preference).
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24. Arrange slices cut-side-up in the pans so they are almost touching.
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25. Cover and let rise in a warm place until doubled in bulk, about half an hour.
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26. Preheat oven to 350u00b0F (175u00b0C).
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27. Bake sticky buns until golden brown, 20 to 30 minutes.
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28.Immediately un-mold sticky buns onto two cookies sheets.
